About
Sick-Day Tortellini Soup is like chicken noodle soup, but with beefed up noodles taking on the starring role. Cheesy, tender tortellini float in a sea of soft garden veggies on a bright lemon-flavored sea of broth (which can easily be made vegetarian). It's so easy and speedy to make, you can make Sick-Day Tortellini Soup while you're not feeling your best, then immediately go back to curling up on the couch! Take a bowl of this with you and rest... you'll start feeling better soon!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium stalks celery, cut into 1/4-inch-thick pieces
- 2 medium carrots, peeled, cut into 1/4-inch-thick rounds
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium lemons
- 5 cups low-sodium vegetable or chicken broth
- 1 (14-ounce) package frozen cheese tortellini
- 1 (6-ounce) bag baby spinach
Directions
Step 1 -In a Dutch oven over medium heat, add the olive oil and heat until it is shimmering.
Step 2 -Add the onions, the celery, the carrots, the garlic, the salt, and the pepper to the hot oil and cook, while stirring occasionally, until tender, about 6 minutes.
Step 3 -Using a fine grater, zest 1 of the lemons. Set the zest aside.
Step 4 -Juice both of the lemons. You should have about 1/4 cup of lemon juice. Set the juice aside.
Step 5 -Add the lemon zest to the vegetable mixture in the Dutch oven and cook until very fragrant, about 1 minute.
Step 6 -Add the broth and the tortellini to the Dutch oven and bring the soup mixture to a boil.
Step 7 -Reduce the heat and simmer the soup until the tortellini is cooked through, about 5-6 minutes.
Step 8 -Add the spinach and the lemon juice and cook until the spinach is wilted, about 1 minute.
Step 9 -Serve.
